CERVEJA ARTESANAL COM TEOR ALCOÓLICO REDUZIDO E ALTA CONCENTRAÇÃO DE CARBOIDRATOS

Abstract

This work aimed to produce a beer in the Pale Ale style, with reduced alcohol content and high concentration of carbohydrates The beers were produced from isothermal mashing, by infusion, at 70 ºC, 75 ºC and 80 ºC. The must was adjusted to 12 ºBrix, later inoculated with Ale yeast and fermented at 18 ºC. Maturation took place for 15 days at 8 ºC and for another 15 days at 1 ºC. The samples were analyzed for alcohol content, apparent extract, real extract, original extract, bitterness, total acidity, color, pH and turbidity. The results were submitted to analysis of variance and Tukey test (5% probability). The physicochemical parameters were also submitted to multivariate analysis of the main components. Sensory analyses were performed using affective test (hedonic scale) and the median results were compared using the Kruskal-Wallis test (5% probability). The different mashing temperatures of the sample resulted in the alcohol contents 3.81% ±0.26, 3.14% ±0.17 and 2.35% ±0.11 (v/v), respectively. In the sensory analysis, for the global evaluation parameter, the medians obtained were 7.0, 7.0 and 6.0, respectively. The results of this research indicated that, as the mash temperature is increased, the drink's sensory quality is lost.

Keywords: Fermented alcoholic beverage, mashing, infusion, Pale Ale.